spring kale salad

Hi friends! I got so much kind feedback after sharing my lunch idea’s post last week that I wanted to keep sharing some lunch inspo! I ended up making a salad this week that was so incredible I thought it deserved it’s own post. There are quite a few ingredients in it, but I made it entirely with things that were already in my fridge.

The Base:
Kale (2 cups)
Olive Oil (1 tsp)
Quinoa (1/4 cup)

Use the olive oil to massage your kale so that it is soft and then put the quinoa on top. Quinoa is a staple that I tend to have prepped in my fridge and I love to cook it in chicken broth for some added flavour. This would also be delicious with some freshly cooked & still warm quinoa too!

The Dressing
Maynnaise (1 tbsp)
Honey (1 tsp)
White wine vinegar (1.5 tsp)

This dressing is so easy, I just quickly mixed it up in a separate bowl and I actually think it might be a dressing that you could make a bigger batch of if you wanted to make enough for a couple of salads.

The Toppings
Avocado (1/2)
Canned Corn (1/4 cup)
Feta (sprinkle)
Pumpkin Seeds (sprinkle)
Dried cranberries (1/4 cup)

This is the fun part of the salad and where you can play around a bit if you was really trying to use up some things in my fridge but this combination ended up being surprisingly perfect. There was some crunch, some savory and some sweet. One thing I think I would do in the future is add some sliced turkey or chicken to add a bit more protein to the salad but I have to say it was delicious how it was!